White Chocolate Cranberry Bread Pudding
This luxurious dessert comes together quickly and makes a lovely addition to a holiday buffet or feature menu.
- Total Time: 110
- Yield: 30 1x
Ingredients
Scale
- 3 lb (1.5Kg) egg bread, cubed (about 2 large loaves)
- 2 cups (500mL) dried cranberries
- 12 oz (360g) white chocolate, chopped
- 16 eggs
- 4 cups (1L) GAY LEA – Regular Whipped Cream
- 4 cups (1L) GAY LEA – 2% Milk
- 3/4 cup (175mL) granulated sugar
- 2 tbsp (30mL) vanilla extract
- 2 tbsp (30mL) orange zest, finely grated
- 1/2 cup (125mL) GAY LEA – Butter Prints – Unsalted, melted
- GAY LEA – Regular Whipped Cream
Instructions
- Preheat the oven to 325°F (160°C). Butter a 2-inch (5 cm) full-size hotel pan. Scatter half each of the cubed bread, cranberries and white chocolate evenly into the pan. Repeat layers.
- Whisk the eggs with the whipping cream, milk, sugar, vanilla and orange zest. Pour evenly over the bread mixture.
- Drizzle the top evenly with melted butter. Bake for 90 minutes or until browned and set. Serve warm with Gay Lea Real Whipped Cream.
- Make ahead and hold in the refrigerator for up to 2 days. Slice in portions to reheat individually.
Notes
Turtle Brownie Explosion
This rich, fudgy brownie is delicious on its own and can be garnished with a variety of toppings to make a show-stopping dessert. We suggest a scrumptious combination of caramel, pecans and whipped cream inspired by the popular ‘Turtles’ confection.
- Total Time: 55
- Yield: 24 1x
Ingredients
Scale
- 12 oz (375g) unsweetened chocolate, chopped
- 1 1/2 cups (375mL) GAY LEA – Butter Prints – Unsalted
- 4 1/2 cups (1.25L) granulated sugar
- 1 tbsp (15mL) vanilla extract
- 1 tsp (5mL) salt
- 9 eggs, beaten
- 3 cups (750mL) all purpose flour
Instructions
- Preheat the oven to 350°F (180°C). Place chocolate and butter in a saucepan set over low heat; stir occasionally just until melted. Remove from heat.
- Stir sugar, vanilla and salt into the chocolate mixture. Whisk in the eggs until well combined. Stir in flour just until mixture is free of streaks. Scrape into a foil-lined, 2-inch (5 cm) full-size hotel pan.
- Bake for 45 minutes or until a tester inserted into the centre comes out with just a few moist crumbs attached. Cool completely in the pan, on a rack. Trim the edges if desired before slicing into 2 x 3-inch (5 x 7.5 cm) portions.
TURTLE BROWNIE EXPLOSION (Single Serving):
- Warm brownie slightly in the microwave for 20 seconds. Garnish brownie with a scoop of chocolate ice cream. Drizzle caramel sauce over top, garnish with a generous amount of Gay Lea Real Whipped Cream and sprinkle with toasted, chopped pecans. Serve immediately.
- For a different look, cut brownie into cubes and layer trifle-style in a narrow glass or dish.
Notes
No-Bake Raspberry Cheesecake
- Prep Time: 90
- Cook Time: 253
- Total Time: 5 hours 43 minutes
- Yield: 8 1x
Ingredients
Scale
Crust:
- 1–1/4 cups (300 ml) graham wafer crumbs
- 1/4 cup (50 ml) butter or margarine, melted
- 2 tbsp (30 ml) granulated sugar
Filling:
- 600 g frozen raspberries, partially thawed
- 2 cups (500 ml) whipping cream (35%), divided
- 2 envelopes unflavoured gelatin
- 1 package (250 g) cream cheese, softened
- 1/2 cup (125 ml) granulated sugar
- 1 tsp (5 ml) vanilla
Instructions
Prepare Crust:
- In a medium bowl, mix together graham wafer crumbs and sugar.
- Stir in melted butter using a fork, until crumbs are well coated.
- Press crumb mixture into an 8-inch (20 cm) spring-form pan.
- Bake in a 350°F (180°C) oven for about 10 minutes or until starting to lightly brown on the edges.
- Set aside and let cool.
- Pour 1/2 cup (125 ml) of the whipping cream into a small saucepan.
- Sprinkle in gelatin and let stand in the saucepan for 1 minute to absorb liquid.
- Set heat to medium-low and cook for about 3 minutes, stirring constantly, until gelatin dissolves completely (not lumpy).
Prepare Filling:
- Set aside to cool slightly.
- In a food processor, blend together cream cheese, sugar and vanilla until smooth.
- Add the raspberries and process until texture is even.
- Add gelatin mixture and blend until combined. Transfer to a large bowl.
- In a small deep bowl, whip 3/4 cup (175 ml) of the whipping cream until thick.
- Fold into raspberry mixture until well blended.
- Pour onto crust; smoothing top with a knife or baking spatula.
- Cover with plastic wrap, being careful not to touch the top.
- Refrigerate for at least 4 hours to set.

Tips:
- Take out desired amount and return any product not used immediately to freezer. Do not refreeze if thawed.
- Thaw product at room temperature or use frozen.
Notes
Exotic Fruit Sangria
- Prep Time: 5
- Cook Time: 120
- Total Time: 2 hours 5 minutes
- Yield: 6-8 1x
Ingredients
Scale
Sangria:
- 600 g frozen 4 Berry Mix (keep frozen until needed)
- 4 cups (1 L) red wine
- 4 cups (1 L) ginger ale
Garnish (Optional):
- Fresh mint leaves
- Orange slices
- Kiwi slices
Instructions
- Mix the ginger ale and wine in a bowl.
- Add 4 Berry Mix to to wine mixture and enjoy!
**You can replace the wine with a non alcoholic beverage.
Notes